Homemade Roasted Garlic-Parmesan Zucchini Squash and Tomatoes
Roasted Garlic-Parmesan Zucchini Squash and Tomatoes is the perfect side dish that combines fresh garden flavors with savory Parmesan goodness. Quick, easy, and utterly delicious, it’s a must-try recipe for any meal.
Servings 4
Calories 150kcal
Cost 8$
Ingredients
Ingredients
- 2 medium zucchini sliced into rounds
- 2 medium yellow squash sliced into rounds
- 1 cup cherry tomatoes halved
- 4 cloves garlic minced
- 3 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Step-by-Step Instructions
- Preheat Your Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Vegetables: In a large mixing bowl, combine zucchini, squash, and cherry tomatoes. Drizzle with olive oil, add minced garlic, oregano, paprika, salt, and pepper, and toss to coat evenly.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Add Parmesan Cheese: Sprinkle the grated Parmesan evenly over the vegetables.
- Roast the Vegetables: Place the baking sheet in the oven and roast for 18-20 minutes, or until the vegetables are tender and slightly caramelized.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm as a side dish or light main course.
Notes
- Uniform Slicing: Slice the vegetables evenly to ensure consistent cooking.
- Don’t Overcrowd the Pan: Spread the veggies in a single layer for optimal roasting.
- Use Fresh Garlic: For the best flavor, use fresh garlic rather than pre-minced.
- Experiment with Cheese: Swap Parmesan for Asiago or Pecorino Romano for a different flavor profile.